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Italian Gravy by Coll'sCookin'

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  • Italian Gravy by Coll'sCookin'

    Posted August 20, 2005 06:10 AM

    I got this hearty recipe from my BIL over 10 years ago. We really love it.

    Italian Gravy
    from Jeff Smith's, "Cooking w/ Wine

    2 (28 oz) large cans tomato puree
    1 6oz can tomato paste
    4 C chicken stock
    2 C dry red wine
    1/4 C olive oil
    2 medium / large yellow onions, chopped fine
    2 stalks celery w/ leaves, chopped fine
    1 carrot, scrubbed and grated
    1/2 C Italian flat leaf parsley, minced
    1/2# fresh white button mushrooms, tops & stems, chopped
    1/2 teasp. crushed red pepper flakes
    1 Tabls. dried oregano, crushed
    1 teasp. dried Rosemany
    2 whole bay leaves
    1 Tabls. dried basil or 2 T fresh
    2 whole cloves (opt. I do not add)
    1/2 Tables. freshly ground black pepper
    1 teas. sugar
    2 bonelss skinless chicken breasts
    1# Italian sausage (mild or hot) with casings removed.

    In a deep pot:
    •cook sausage until no longer pink, breaking up into pieces. Remove from pan and drain on a paper towel.
    •Add olive oil to pot, sautee onions, garlic, celery and carrot until tender
    •Add tomato sauce and puree, chicken stock and red wine. Add all remaining ingredients. Bring to boil and simmer for at least 2 hours, stirring often. *I simmer for several hours.

    Break up / shred chicken with wooden spoon as it becomes tender while simmering.

    Serve over your favorite cooked pasta and top with freshly grated Parmesan-Regiano cheese.

    Freezes well.